Job Summary:

The Assistant General Manager provides general supervision, including interviewing and hiring, employee engagement, personal attendance, and training. The AGM contributes to the restaurant's progress and growth. Setting an example to team members of commitment and process expertise.

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Supervises food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the company leadership.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Most Desired Characteristics:

• Sales driven and results oriented.
• Passion for people while upholding company standards.
• Adaptability is a must in an ever-changing environment.
• Creates a positive winning culture for team.
• Leads through dynamic leadership bringing energy and inspiration to the team.
• Consistently seeks pathways to improve sales and cost of goods.

Education and Experience:

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
• Successful completion of corporate training program required.